I was pleasant surprised by this dish. Dorie's warm weather pot-au-feu was a fantastic flavorful taste of spring. The pot-au-feu starts with sauteed spring onion and garlic in extra-virgin olive oil. Next comes, the carrots, new potatoes and broth. For my new potatoes, I used these beautiful fingerling potatoes from the farmers market. The spinach, asparagus, and shiitake mushrooms are next. The pot-au-feu is finished with chopped fresh basil and a poached egg. I choose to have it for breakfast because I'm always looking for a healthy low carb way to start my day. This dish hit the mark.
Check out the variations made by other folks participating in French Fridays with Dorie. http://www.frenchfridayswithdorie.com/
Oh, yeah...I could see this as a lovely breakfast! Beautiful photo~
Posted by: Liz | 06/02/2011 at 07:02 PM
Your picture is striking! I can't wait to see where will we find yummy poached eggs next in FFwD.
Posted by: Adriana | 06/02/2011 at 07:41 PM
Wow- love the idea of breakfast....I could use a bit more low carb in my life :) Very spring-like indeed. Well played with the seasons although I had my doubts (or perhaps that was the broken air conditioner talking). Nana adored this one but this was right up her alley (eggs and all) so no surprise there. Lovely photos ~
Posted by: Tricia S. | 06/03/2011 at 07:30 AM
Breakfast is a wonderful idea, although I would have to do the prep work the night before! Beautiful photo.
Posted by: Sarah | 06/03/2011 at 01:20 PM
I love fingerling potatoes! This woud definitely make an interesting breakfast, especially with the egg.
Posted by: Betsy | 06/04/2011 at 06:53 AM